Originally Posted by JoeReal

Actually, even the cavendish bananas don't have enough sugars and acids to make good wine, that is why sugars are added in order to achieve a biologically stable wine content of at least 11% ABV. But bananas make decent beer. Bananas are recommended to be hydrolyzed (aka cooking in weak acid) even if they are the sweetest cavendish, it is necessary to hydrolyze the starches and other complex carbs and then add enzymes to yield more sugar for fermentation. If you don't cook even the sweet bananas and treat with enzymes, you will have hazy wines. Simply hydrolyzing it, will make clear wine wonders from bananas.